VICARAGE PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 180 min Total: 180 min
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

1/4 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. of chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/4 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1/4 lb. of raisins ↝ Raisins [Dried fruits]
1 tablespoonful of moist sugar ↝ Sugar, NFS [Sugars and honey]
1/2 teaspoonful of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
1/2 saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Put all the ingredients into a basin, having previously stoned the raisins, and washed, picked, and dried the currants.
Mix well with a clean knife.
Dip the pudding-cloth into boiling water, wring it out, and put in the mixture.
Have ready a saucepan of boiling water, plunge in the pudding, and boil for 3 hours.
Turn it out on the dish, and serve with sifted sugar.

Original Text

VICARAGE PUDDING.

1378. INGREDIENTS.—1/4 lb. of flour, 1/4 lb. of chopped suet, 1/4 lb. of currants, 1/4 lb. of raisins, 1 tablespoonful of moist sugar, 1/2 teaspoonful of ground ginger, 1/2 saltspoonful of salt.

Mode.—Put all the ingredients into a basin, having previously stoned the raisins, and washed, picked, and dried the currants; mix well with a clean knife; dip the pudding-cloth into boiling water, wring it out, and put in the mixture. Have ready a saucepan of boiling water, plunge in the pudding, and boil for 3 hours. Turn it out on the dish, and serve with sifted sugar.

Time.—3 hours.

Average cost, 8d.

Sufficient for 5 or 6 persons.

Seasonable.—Suitable for a winter pudding.

Notes

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